This is a super-fast breakfast, filled with fresh herby greens. It will cook in about 3 minutes, so make sure you have all your ingredients chopped and ready before you heat the pan up. Try experimenting with different herbs too: coriander, chives, basil, rocket and even mint can also work well. Just choose whatever you have to hand, growing or is in season.
Looking for an easy and healthy breakfast idea? This healthy omelette recipe from Amelia Freer’s new book is both filling to eat and fast to prepare
2 large eggs, preferably free-range or organic
Sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley and/or dill
1 tablespoon coconut oil or light olive oil
2 spring onions, finely sliced
2 handfuls of spinach, roughly chopped
A handful of peas (if frozen, pour boiling water over them in a small bowl to thaw for 5 minutes, then drain)
In a small bowl, whisk the eggs with a pinch of salt, a grind of fresh black pepper and the chopped fresh herbs, either dill or parsley (or both).
Heat the coconut oil or olive oil in a wide frying pan over a medium heat, making sure the base of the pan is coated so your eggs don’t stick. Add the eggs and swirl again so you have a thin coating – it should bubble just slightly at the edges. Keep tilting the pan to distribute the egg evenly.
Sprinkle with the spring onions, spinach and peas, cook for about 2 minutes, until the egg is almost dry, then fold over just under half of the egg to cover the greens, leaving a smile of green showing. Cook for 1 minute more, then slide the omelette out of the pan and onto your plate.
Nourish & Glow: The 10-day Plan by Amelia Freer published by Michael Joseph, £16.99. Buy online .
Photography credit: Susan Bell, 2017.